Chocolate Mint Torte

I have been wanting to make this since I found the recipe a few months ago!  Finally an excuse....only one problem, it was made for my mother to bring to a dinner party and I was unable to taste it!  It received rave reviews from a reliable group of "foodies" so I am pleased!!   

4 eggs at room temperature

3/4 cup sugar

1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon chocolate extract

2/3 cup flour

1/3 cup dark dutch process cocoa
1 1/4 teaspoons baking powder
1/4 cup vegetable oil
6 tablespoons buttermilk

1/3 cup sugar
2 cups heavy cream
3 drops peppermint oil
2 drops green food coloring

1 cup semi sweet chocolate chips

3/4 cup heavy cream

Heat oven to 350 degrees.  Line a jelly roll pan with parchment paper and spray with non stick oil spray.

In a large bowl beat the eggs until thick and pale.  Add in sugar, salt and extracts, mix together. 

In a separate bowl sift together flour, cocoa and baking powder.  Fold into egg mixture. 

In another small bowl whisk together the oil and buttermilk.  Fold into mixture. 

Spread mixture onto the pan and smooth with spatula.  Bake for 10-12 minutes, until cake springs back when touched

Remove from oven, let cool in pan for 2 minutes.  Place cake, still on paper, to cooling and allow to cool completely.

To make the mint filling pour the 2 cups of heavy cream, peppermint oil and food coloring into bowl of stand mixer.  Over med-high speed beat until cream begins to thicken.  Add in sugar and beat until it has a mousse like texture.  You can either spread the filling on the cake with a knife or pipe it on with a large pasty bag. 

To make ganache place the chocolate chips and 3/4 heavy cream in a microwaveable safe bowl.  Heat for 60 seconds.  Remove and stir until chocolate is cempletely melted and mixture is incorporated.  Place in freexzer for 20 minutes until thick and cool.

Cut cake into four, 4x10 inch sections (roughly).

Place a large piece of plastic wrap on the counter and place first piece of cake on plastic.  Spread 1/ 4 of the ganache onto the cake.  Pipe 1/3 of the mousse on top.  Place second piece of cake on top and repeat with ganache and mousse.  Repeat with third layer.  Reserve last 1/4 of ganache for the top of the cake later.

Wrap tightly with plastic wrap and place in freezer overnight, but up to 2 days.  

Before serving heat ganache and pour over cake, serve!